If there is one thing better than locally produced animal products, however, it is wild game. Ranging freely across millions of acres of Texas land, deer, antelope and boar (and many other species) feed on native grasses, nuts and berries. Completely free of hormones and antibiotics, the complex, natural flavors of game animals offer some of the highest quality, most nutrient dense foods on Earth.
Gluten-free pancake recipes are everywhere these days. Grain-free pancakes, on the other hand, are fairly hard to come by. I know. Why? Because I’m lazy. Too lazy to even do my super-easy blender pancakes with a gluten-free grain like oats.
I need to confess something to you guys: grains are just too much work for me. I’ve pretty much given up on them. Sure I buy the occasional loaf of sprouted grain bread. And we eat rice about once a week. But other than that, I can’t stand all the soaking and sprouting, grinding and kneading. I’m too lazy. My life is too busy. Even though I know it only takes a few extra minutes and some up-front planning, I’m just not that together with my menus these days. Planning? What’s that?
So, I’m pretty much a primal eater when I cook for myself. And that’s why I’ve been looking for grain-free pancake recipes. After all, giving up grains shouldn’t mean giving up pancakes!
I’m a sucker for food porn — those mouthwatering, delectable, totally amazing, well-lit, and artfully framed photographs of food. I envy folks who take good pictures of food. People like Jill of Jill’s Test Kitchen. Not only is Jill creative with a camera, but she’s creative in the kitchen as well.
I asked her to share a recipe with us for a grain-free, sugar-free dinner. Within less than 24 hours she had this whipped up. I’m impressed! It’s a wild mushroom & garlic crusted steak with red wine sauteed mushrooms served with a side of sauteed spinach. And it’s easy. So, everybody, welcome Jill! It’s her first guest post here at Food Renegade. I think she outdid herself!
This recipe for Salmon Croquettes came to me courtesy of Ann Marie’s new Surf & Turf class. (Have you entered that giveaway yet?).
Featured in Lesson 5 (along with 14 other amazing seafood recipes), this recipe puts my typical salmon patties to shame. It’s not any harder than what I do, but it packs in much more flavor and a lot of vegetables, too! Because I’m now a nursing mom, I’m making an extra effort to eat more seafood and organ meats each week. These salmon croquettes are a hit, and will certainly be added to our meal rotation.
Ah, bananas. When you’ve got too many of them, you either start making a lot of smoothies, or you make banana bread (or maybe banana bread muffins, yum!). But how to do it grain-free? Enter almond flour, the hero of the grain-free/gluten-free/primal baking community.
This morning, I decided to experiment. I wanted to make almond flour banana bread. I’ve not baked with almond flour before, and I’ve certainly never made almond flour banana bread before. I decided to adapt my old banana bread recipe, and boy was I surprised! I made the most incredibly moist, perfectly crumbed, tasty banana bread I’ve ever eaten. That’s why I’m sharing this recipe for almond flour banana bread with you!
Tired of hot dogs full of additives, nitrates, or MSG? GMO-corn chips served with Velveeta dips? Want to eat or serve something you can actually be proud of this Independence Day? All you orthorexics out there know just what I’m talking about.
In the hopes of inspiring you to realize that you can eat FRUGAL, nutrient-dense foods that feed AND please a crowd, I’m offering you my July 4th menu, complete with recipes. This menu also happens to be grain-free for all you going low-carb, gluten-free, or primal.
Chinese Tomato and Eggs have long been one of my favorite, simple, hearty dishes. I grew up in the China Town of Houston, in and out of my friends’ kitchens, watching hunched over Chinese mothers and grandmothers make everything from simple stir fries to egg rolls to steamed biscuits. Chinese Tomato and Eggs have always struck me as humble, almost peasant fare. But boy are they tasty!
Not only do Chinese Tomato and Eggs cook up in less than 10 minutes, but they taste like summer. Kids love them. I love them. I think you will, too. As with any ethnic dish, there are as many versions for preparing this as there are people making it. This is my way. Do with it what you will.
I love breakfast sausage patties. But I hate MSG. And sodium nitrate. And high fructose corn syrup. And the myriad of other strange ingredients that make their way into store-bought breakfast sausage patties.
That’s why I set out to create a recipe for homemade breakfast sausage patties that would not only taste great and be made from nutrient-dense ingredients, but also that would be as convenient as store-bought breakfast sausage patties. Convenient? YES! I make several pounds at once, freeze individual breakfast sausage patties, store them, and then whip them out later to fry up with eggs for a convenient, protein-rich breakfast.
One of my family’s favorite comfort foods is a steamy plate of cheesy, broccoli casserole. Of course, the version I grew up eating was made with Cheese Whiz (seriously). As an adult, I adapted it into a main course by adding cut up chunks of sausage. Then, as a Real Foodie, I adapted it further by creating my own easy cheese sauce. Lately, as a low-carber, I’ve been adapting it even further by cutting out the rice and using grated cauliflower.
I’m going to let you guys in on how to make it — with any meat or no meat, rice or cauliflower. After all, it’s the cheesy broccoli part that truly makes the dish. AND, I’m going to let you in on how to make it in a single dish, no hot oven necessary.
Today at the Farmer’s Market I got a great deal on pecan meal. Because it’s basically the toss-asides created during the shelling process, pecan meal cost half as much as the already shelled pecans. When I tweeted about my find, several people asked what I do with pecan meal.
A host of ideas leaped to mind: pecan crusted meat dishes, a couple of salad dressings I love, even pecan waffles! I made one of the salad dressings tonight for dinner — a pecan garlic salad dressing. Now you can enjoy it too!